Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Vegetable Soup
From The century cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- three quarts of stock
- quarter of a head of cabbage
- half a turnip
- one carrot
- two onions
- three potatoes
Method
Chop all vegetables, add to stock, boil for 1 hour, season to taste, and serve.
Nutrition per serving
267Calories
15 gProtein
39 gCarbs
6 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Vegetable Soup. Three quarts of stock, quarter of a head of cabbage, half a turnip, one carrot, two onions, three potatoes
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